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Whole beast butchery: the complete visual guide to beef, lamb, and pork

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DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
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ISBN:
9781452100593
9781452101903
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Grouping Information

Grouped Work IDf846f778-7dff-f0cb-94d1-e72910f6a382
Grouping Titlewhole beast butchery the complete visual guide to beef lamb and pork
Grouping Authorryan farr
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-10-19 02:27:58AM
Last Indexed2020-10-19 02:54:36AM
Novelist Primary ISBNnone

Solr Details

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auth_author2Binns, Brigit Legere.
authorFarr, Ryan.
author2-roleBinns, Brigit Legere.
author_displayFarr, Ryan
available_at_catalogCentral
detailed_location_catalogCentral
display_descriptionDIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
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itype_catalogAdult Book Non-Fiction
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literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_catalog641.66 F239 2011
owning_library_catalogSacramento Public Library
owning_location_catalogCentral
primary_isbn9781452100593
publishDate2011
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b20829085BookBooksEnglishChronicle Books, c2011.239 p. : ill. (chiefly col.) ; 27 cm.
overdrive:49d61c5d-3151-4fe4-93d7-0922d0456a58eBookeBookEnglishChronicle Books LLC2011
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ils:.b20829085.i80102827On ShelfOn Shelffalsetruetruefalsefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39
overdrive:49d61c5d-3151-4fe4-93d7-0922d0456a58-2Available OnlineAvailable Onlinefalsetruetruefalsefalsefalse
subject_facetCooking (Meat)
Meat cuts
Meat cutting
title_displayWhole beast butchery : the complete visual guide to beef, lamb, and pork
title_fullWhole Beast Butchery The Complete Visual Guide to Beef, Lamb, and Pork
Whole beast butchery : the complete visual guide to beef, lamb, and pork / Ryan Farr, with Brigit Binns ; photographs by Ed Anderson
title_shortWhole beast butchery
title_subthe complete visual guide to beef, lamb, and pork
topic_facetCooking & Food
Cooking (Meat)
Meat cuts
Meat cutting
Nonfiction